Zucchini Muffins

It is that time of year for everything zucchini! I made these simple and delicious Zucchini Muffins from garden zucchini with a pinch of cinnamon and crunchy walnuts baked in.

Zucchini Muffins and loaves are one of those foods that just taste like home to me. It is a comfort food for sure and really simple to make. These happen to freeze very well also. Go ahead and make a huge batch and use them for after school snacks or breakfast for the months ahead.

Freezer tip: Place the muffins on a baking sheet and set into freezer for 2 hours. Remove from freezer and place into freezer bags. They will stay good in the freezer for about 3 months. You can have them sit out and thaw until at room temperature or microwave for 30 seconds each.

My mother ‘n’ law brought me over two zucchinis from her garden and these should have been entered into some sort of competition because they were the biggest zucchinis I have ever seen! I got 3 batches of muffins from a single zucchini! That isn’t typical. Normally, I would buy one or even two zucchinis for a single batch.

Feel free to add raisins or grated carrot! Both are a great addition to these Zucchini Muffins and add some extra flavor.

You can also use this recipe to make a loaf of zucchini bread. Change your temperature and cook time to 325 degrees for 50-60 minutes.

Love these muffins? Try The Banana Oat Muffins also!

Zucchini Muffins

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• 3 eggs
• 1 cup vegetable oil
• 2.25 cups sugar
• 3 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 2 cups zucchini, grated
• 1 cup walnuts, chopped

1. Pre heat oven to 350 degrees.
2. Grate your zucchini until you have 2 cups worth.
3. Place the grated zucchini into a kitchen towel and squeeze out all the excess water.
4. In bowl #1, add eggs, vegetable oil, sugar, and vanilla extract. Use a hand mixer to blend.
5. In bowl #2, add flour, salt, baking soda, baking powder, and cinnamon. Give a quick mix and add to bowl #1. Mix well. This will be thick.
6. Add your grated zucchini and chopped walnuts. Stir in.
7. Spray your muffin pan with cooking spray.
8. Place cupcake liners into your muffin pan.
9. Fill each liner 3/4 full.
10. Place in oven for 20 minutes.
11. Remove muffins from oven and place on cooling rack.

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